The Wilmingtonian., 1887-06-04
The Dietary of Phtllisis.
BY j. MILNER FoTHERGILL, NJ. u, EpIN-
HURGH.
Continued from last 'oeeh,)

Where only small meals are or can be tax
en- at once little interludes are desirable
They should not consist of ordinary sweets
made of common cane sugar, but rather OF a
draught of milk sweetened by malt-extract,
a dry malt preparation, or the homely ire
acle. What unconscious genius introduced
treaole into the nursery dietary? Male or
female, no trace remains; yet that individual
has been the savior of many a little mite.
Treaelc has rather sunk in public estimation
of late years 1t is cheap, and therefore
Of doubtful reputation. 1t is certainly rather
troublesome thing to handle; and, as our
delightful friend, Oliver Wendell Holmes,
the contents out of jug,-when the con-
tents ale treacle. But granting all this, tre-
acle has its good qualities. AS said before,
it is a capital addition to IA suet pudding.
Treacle and butter in the centre of a plate of
porridge have their attractions. Yes, and
their memories too, gentle reader Then in
combination with butter it makes tOffee. A
marvellous concentrated food is toifee, and
an extra ration of tuffee in cold weather is
an excellent practice, As simple body-fuel
to keep up the lamp of life tOffee is an excel
lent food Rations of toffee are far more
acceptable than spoons full Of cod liver oil.
Some time ago when on the committee of
the Westmoreland Society's School | put
this view forward and the experiment of
toffee in cold weather was tried and found
to work capitally, the health of the children
being most satisfactory; while, it is almost
needless to say, the children approved of it.
When toffee is suggested for a fastidious
child which loathes fat and dislikes cod liver
oil, dersive smile breaks over the counten-
ance of the mother.
1t is ignorance sneering at knowledge !
knowledge can afford it. But, prejudice
and ignorance to the contrary, notwithstaDd-
ing, toffee is an admirable combination and
has done yeoman service to many delicate
child as my hospital experience can testify.
When fish is eaten it should be with real
melted butter, and not the mixture of but
ter and paste usually substituted by the
cook for the genuine article, while oysters
should be eaten as Little Pigs in Blankets, ;
where the oyster is enclosed in thin slice of
fat bacon.
Then as to fat itself. Next to cod liver
in dgestibilty comes the liquid fat of bacon.
This ca be readily taken by any child if
bread crumbs arc mixed with it. Or the
child will often take it as it is in the liuquid
state. The way in which potatoes are served
in Devonshre to breakfast is an excellant
measure for supplying fat to the organism
in a very paatabe form. The potatoes hav-
ing been boiled are placed in the frying-pan
along with a liberal supply of bacon fat.
They are then chopped small while heating,
and kept in the pan till the outside is brown
ed. Such fatty dish is admirable, and
when accompanied by draught of milk
forms typical breakfast for growing child
Of strenuous Tendencies. If it be thought
desirable to add more tissue forming mater
ial, it is easy to boil an egg lightly and empty
it over the potatoes on the plate when sery
ed at table. Mashed potatoes are good will
an egg over them. Pork and hominy as pre-
pared in the United States, and extensivel,
eaten, also constitute desirable form food
If such foods constitute excellent break
fast dishes, some notifications are desirabl
for dinner. The rule of the nursery ough
to be rigidly followed, viz: pudding first an
meat after. The saliva then has time to ac
upon the starch, and thus large quantit
of the farinaceous material having been rel
dered soluble passes out of the stomach, an
SO leaves it comparatively unembarrassed t
n act upon the albuminous elements supple
e by the meat. This is physiological feeling
l. Our present eating customs distinctly tri
verse Natures processes. The stomach
Il filed with meat, and then when its acidit
A. is pronounced, the farinaceous matter is il
troduced. The acidity of the stomach il
Of stantly arrests the conversion Of starch /
re the saliva, and load of uncoverted starch
Z left to embarrass gastric digestion By gi
ing the farinaceous matter first the sali'
is has time to act upon the starch in the(chl
Y, ren should be taught to eat slowly and II
r to bolt the their food), in the gullet and t
1 stomach, before it becomes very distinct
acid. Then should follow some meat, as
be if that slice might have, as a part Of it,
piece of nice, sweet fat with IT. ButunfO
?" unately. this is too often impossible. Sol
good mashed potatoes, OF carrots boiled a
oA broken up with butter, or cauliflower, usi
0'O just the white, should be added. AS !
ne child grows older its taste for vegetab
nd will develop; and many vegetables can
10 made good and toothsome with butter
Ia sufficient care lie given to their preparati,
ar Then should follow some stewed fruit a
io- cream. And OF this there could be a var
lar ty. GOoseberry-fool is good. Whpl